Chickpeas, belong to the family of legumes, and have been grown by people since immemorial times. Chickpeas or turkish peas were grown in the East for food and as a medicinal plant. Chickpeas or mutton-peas today are considered to be the most valuable culture in the legume family, based on the fact that the benefits of their composition is unique. Chickpeas consist of: proteins, fats, fiber, vitamins (the whole group "B", "P", "C", "A", "E"), minerals (phosphorus, potassium, magnesium, selenium, manganese, iron and silicon ), dietary fiber, amino acids.

Chickpeas consist of useful nutrients in the proportion of 80%. Some combinations are generally unique. For example, chickpeas are a record for the content of methionine, an amino acid that carries out the synthesis of adrenaline, choline, cysteine, thus helping the liver work efficiently. Methionine inhibits the production of cholesterol, inhibits obesity of the liver, is an antidepressant. Chickpeas are rich in selenium, useful properties of which can be formulated simply - youth, vitality, barrier to malignant tumors. Selenium is a rare visitor in food, its value can not be overestimated.

The calorie content of chickpeas makes a good 378 kilocalories per 100 grams and is considered high, however, nutritionists successfully use chickpeas for weight loss. The secret is simple, chickpeas straighten the whole process of digestion. Light, low-fat and high-quality protein is well absorbed, the intestines are easily cleaned and so there is nothing to do with high amount of calories.